My Canadian Bacon

[Keymaster]

Very nice job Viper, Looks excellent!!

[Caribou]

Wow that looks great!
Now I may have to try that way next time around :)
Carolyn

[viper125]

Thanks for all the comments. Every body here says keeper and no more changes. Now this time because i was hone wife soaked it. Seemes she soaked 4 times not two man for 30 minutes each time. Then dried and set in fridge till next morning. Just wanted to correct it.

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[rajzer]

Hi Viper,

I tried your recipe and my results did not turn out as well as yours.  Probably because I did a few things differently.  To begin with, I forgot the onion powder, second I soaked them for 2 hours after taking out of the cure.  And third, I was not watching my temperature closely and took them them out when the internal temp was 175.  It was a much warmer day than the the last time I did back bacon and that made the difference.  The end result was that the bacon was a bit too dry and not salty enough.  This was my first try at dry-curing back bacon, and using Morton's.  Always had good results us with brining it, although last time it was a bit too salty.  Will give this method another try and be more careful next time.

Chris

[viper125]

Hi Viper,

I tried your recipe and my results did not turn out as well as yours.  Probably because I did a few things differently.  To begin with, I forgot the onion powder, second I soaked them for 2 hours after taking out of the cure.  And third, I was not watching my temperature closely and took them them out when the internal temp was 175.  It was a much warmer day than the the last time I did back bacon and that made the difference.  The end result was that the bacon was a bit too dry and not salty enough.  This was my first try at dry-curing back bacon, and using Morton's.  Always had good results us with brining it, although last time it was a bit too salty.  Will give this method another try and be more careful next time.

Chris

Well I stick to the recipe for the most part when first trying them. Then change things up. Forgetting can't be helped. LoL I have found soaking basically only removes surface salt and a little penetration. So an hour is usually plenty. You can also do as in regular bacon and slice a couple pieces. I pay attention to the 2nd slice because the first will always be saltiest. 175 IT would dry out about any meat. I like my bacon any where above 145 degrees and below 155 degrees usually. Ham the same way. Try again and Im sure you'll like it. I have dried out my share also. LOL but slice and throw on a sandwich it will still be great. Especially with some hot stadium mustard. Always be sure and destroy the evidence by eating it. LOl

[NorthShoreMN]

Followed your recipe and smoked a 3lb piece of pork loin.  Flavor was great. Much better than the
basic rub. 
Thanks for posting it.
first attempt to add photo .

[imhttp://i1160.photobucket.com/albums/q484/pdanders/092.jpgg][/imgF

[beefmann]

good job

[viper125]

Followed your recipe and smoked a 3lb piece of pork loin.  Flavor was great. Much better than the
basic rub. 
Thanks for posting it.
first attempt to add photo .

[imhttp://i1160.photobucket.com/albums/q484/pdanders/092.jpgg][/imgF

Your very welcome! You photo link is dead. I see you have Photobucket. So go to photo bucket and put the curser on the photo you want. You see a list. Pick the image one and click on it. then come here and click and paste here. Then it will work.

[NorthShoreMN]

Trying again to get the photo to show.  Thanks for the tip.



This forum is great, i think I have read most of the posts, at least for the past year, and
have been trying some of the recipes out. 
Just completed a curing/drying chamber and now have a bresaola and coppa in it.
More pork loin curing and two slabs of pork belly curing at this time.

[sjmcdowall]

How did you do a drying chamber? That's on my list of projects for the end of this year... always interested in how people are doing this ...

Cheers!

/Steve

[viper125]

Now that is a beautiful piece of bacon. Hope you enjoy it as much as we do!

[NorthShoreMN]

Steve,  I read the posts on this forum and the sausagemaker.com forum. I used a whirlpool
self defrosting refrigerator. (neighbors were getting new one) It works fine. Drilled two 4" holes
in unit one on lower left side with exhaust fan on it, and one on upper right side for fresh air with
screen and cheese cloth filter on it.
Johnson control for ref. Dayton controls for humidify and dehumidify. 
Nothing to damage in sides of Whirlpool Ref as long as you are below freezer.